Tag Archives: mushrooms

Veggie Flatbread with Cilantro Hummus

As many of you have probably noticed through  most of these posts, we don’t eat much meat here at Fifth Floor Kitchen.  Our thoughts are that if we do want to eat meat, we prefer “happy cows/chickens/etc”.  The fact that we didn’t have any meat in our fridge came in handy this weekend.  Our fridge broke!  Well, the freezer was working, but the fridge was warm.  (Yes, the beer did not get as cold.)  It’ll be completely fixed today, at 5pm, when the Refrigerator Man comes by and changes a thermostat.  I guess these are the pleasures of home ownership?  Most of the food survived, except some of the dairy products such as: milk, sour cream and some half-and-half.  But we’re back to a happy kitchen. 

This accompanied the Cucumber Gazpacho for dinner one night.  Also very simple to make, and very springy.  The original recipe called for pita bread, but while searching for it at Whole Foods I was concentrating on the “whole wheat”.  So instead I grabbed a flatbread.  (to me, these two are fairly similar- pita bread is thinner, while the flatbread is a bit thicker and softer)  I would say this was similar to a personal pizza, it’s got veggies and cheese (but could have so much  more on it).  The only exception is the “sauce” is cilantro-hummus-flavored.  So as long as you like cilantro, this is defintely worth a try.  The veggies on this don’t need to be the same, feel free to add what you like on your flatbread. 

Veggie Flatbread with Cilantro Hummus
Inspired by: Vegetarian Times

1/2 cup cilantro leaves
4 garlic cloves, peeled
1 15-oz can chickpeas, rinsed and drained
juice of 1/2 lime
2 tbsp olive oil
1/2 cup water
2 flatbreads (or pita’s)
2 jarred roasted red peppers, drained & sliced into strips
1 cup spinach leaves
1 cup mushrooms, sliced
1/4 cup Parmesan cheese, shredded

Preheat oven to 400 degrees. 

To make hummus, add the cilantro and garlic into the food processor.  Turn on for about 1 minute until everything is chopped.  Then add the chickpeas, lime juice, oil and water.  Puree for 3 minutes until the mixture is creamy. 

Place the 2 flatbreads on baking sheet.  Spread each with the cilantro hummus.  Then top with peppers, mushrooms and spinach leaves.  Sprinkle with Parmesan cheese.  Bake for about 10 minutes, the flatbread should be crisp and the cheese should be melting.

Bok Choy and Mushroom Bulgur

Sometimes I’m in a cooking groove, and cannot wait to get home and make some yummy dinner.  Usually by Thursday, when I’m tired and exhausted, that cooking groove diminishes a bit.  As many of you know, cooking can take time and planning. 
 
Although living in the city does have its perks, the downside is that we don’t have a grocery store nearby where we can just pop in and pick up ingredients for dinner.  The closest grocery store is 1 mile away, although it’s not that far and may be fun to go once in a while, the long lines and the idea of pushing and pulling the granny cart does not necessarily make this our ideal choice.  We sometimes pick up ingredients from different stores.  For example, Trader Joe’s has an excellent variety of cheeses.  And since the Farmer’s Market started, we’ve bought bacon, milk, eggs and butter. 

 

Due to the these “location restrictions”, we meal plan.  We order the majority of our food on Peapod, and list out different meals which we want to eat.  By seeing what we eat over a number of days, we make sure to have a variety of meals (pastas, grains, Mexican or Indian, etc).  I’ve noticed that I have become more aware of the ingredients I put into our food, and into my body.

Which leads me to the dish pictured below.  It was on the cover of Vegetarian Times, and I coud not wait to make it.  And it tasted just as delicious as it looks.  The flavors blended so well, and the broth kept the bulgur moist.  (In the case you don’t have mushroom bouillon, feel free to use vegetable or chicken stock) Between the mushrooms, and the steamed bok choy, this dish had a very earthy, natural taste to it.  It’s great for a warm dinner, or leftovers for lunch.

 

Bok Choy & Mushroom Bulgur
Adapted from: Vegetarian Times

 4 tbsp olive oil
3 garlic cloves, minced
8 oz crimini mushrooms, sliced
1 cup cherry tomatoes, halved
3 shallots, finely chopped
1 cup uncooked bulgur
1 1/2 cup water
2 mushroom bouillons
1 tsp fresh thyme, minced
1 tsp salt
1 tsp pepper
4 small bok choy, halved

Heat 2 tbsp of oil over medium heat, then add half of the garlic.  Add the mushrooms, and cook for 5 minutes, or until browned.  Transfer the mushrooms to a bowl.  Add tomatoes to the skillet and saute for 2 minutes, or until browned.  Transfer into the bowl that has mushrooms. 

Add the remaining oil and garlic into the skillet.  Stir in shallots and saute for 2-3 minutes.  Stir in the bulgur until the grains are coated with oil.  Add the water, bouillons and thyme.  Season with the salt and pepper.  Cover, and reduce heat to medium-low, simmer for 5 minutes.

Arrange the bok choy halves on top of the bulgur.  Sprinkle the mushroom and tomatoes between the bok choy.  Simmer for 5 minutes, while covered.  Remove from heat, and let it rest for 10 minutes.

Arugula Salad with Eggs & Mushrooms

When the weather starts to warm up (such as yesterday), no one wants to hang around the kitchen too much.  Or even turn on the oven.  We all want to be outside, enjoying the weather (or at least the first couple of weeks of spring and summer before the humidity skyrockets). 

Here, we turn to salads- arugula is our favorite.  There is something about it that is 100 times better than any other salad leaf.  It’s earthy, peppery, with hints of a nutty flavor.  Definitely adds a little spunk to a boring salad!

This one is a simple salad.  The mushrooms can be substituted for anything else you might have in your fridge (peppers, olives, tomatoes, tofu, zucchini).  And this is a great salad that can be a dinner on it own- very filling.  A slice of fresh bread and a glass of wine perfect the meal!

Arugula Salad with Eggs & Mushrooms
Adapted from: Easy Vegetarian

4 eggs
2 tsp butter
4 cups arugula
1 cup mushrooms
1/2 onion, chopped (shallots can also be used)
1/4 cup Parmesan cheese
2 tbsp olive oil

In a food processor, blend 1 cup of arugula, mushrooms and onion.   Crack the eggs into a bowl, mix with fork.  Pour the eggs, and the vegetable mixture into a frying pan.  Let it cook, making an omlette.  Once cooked, place on cutting board, and divide into pieces (strips or circles). 

Finally, divide the 3 cups of arugula between 2 large plates.  Add pieces of the omelette to the salad, mix.  Sprinkle with Parmesan cheese, and drizzle with olive oil.